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Articles by Wafaa A. Ibrahim
Total Records ( 2 ) for Wafaa A. Ibrahim
  A. F. Farrag , Hala M. Bayoumi , Wafaa A. Ibrahim , M. M. El-Sheikh and Hesham A. Eissa
  Objective: This study was carried out to use hibiscus soft drink as antimicrobial and hypertension treatment on the characteristics and quality of white soft cheese. Methodology: Functional white soft cheese was manufactured from UF retentate containing hibiscus soft drink at ratios of 0, 2, 4, 6, 8 and 10%. Hibiscus soft drinks were prepared by two methods: Soaking and blanching. Characteristics of white soft cheese resultant were assessment. Results: Cheese colour parameters (L*, a*, b*, ΔE, A420nm, C*, H* and BI) were clear increased in cheese samples containing blanching hibiscus soft drink than that containing soaking hibiscus soft drink. Total solid, protein, fat and pH values were decreased with increase hibiscus extract ratio. Hardness of cheese was decreased from 11.80 g in the control sample to 2.10 g in the treatment containing 10% of soaking hibiscus soft drink. Gumminess and chewiness decreased from 8.72 g and 7.41g mm–1 in the control samples to 1.34 g and 0.89 g mm–1 in that treatment containing 10% soaking hibiscus soft drink, respectively. Cheese containing blanching hibiscus soft drink showed low hardness values reached to 1.80 g with 10% blanching hibiscus soft drink. Gumminess and chewiness of blanching hibiscus soft drink cheese appeared lowest values compared to that containing soaking hibiscus soft drink. Results indicated that the anthocyanine assessment (Polymeric Colour (PC), colour density (TCD), tannin contributions (CDT) and concentration of total anthocyanins (TACN)) were lower in blanching hibiscus cheese samples than that with soaking hibiscus cheese samples. Cheese colour was acceptable of that containing up to 6% soaking or blanching hibiscus soft drink while that containing more hibiscus soft drink was rejected by scoring persons. Cheese containing soaking or blanching hibiscus percent up to 4% had gained more score and more acceptability than that containing higher percent of hibiscus soft drink compared to control sample. Total plate count, yeast and mould counts were lower in blanching hibiscus cheese samples than that found in soaking hibiscus cheese compared to the control cheese samples. Conclusion: These results support that the application of hibiscus soft drink addition as an antimicrobial activity (food preservation technique) and hypertension treatment in white soft cheese that can be explored commercially to benefit for both the producers and consumers.
  Hesham A. Eissa , Zeinab Y. Abdallah , Naglaa A. Hafiz , Wafaa A. Ibrahim and Wagdy K.B. Khalil
  Background and Objective: The cornerstone management options for tyrosinemia treatment are tyrosine and phenylalanine low diet, plus nitisinone (2-[2-nitro-4-trifluoromethylbenzoyl]-1,3-cyclohexanedione) (NCTB). Tyrosine ammonia lyase (TAL) converts tyrosine to harmless metabolites, i.e., P-coumaric acid and ammonia. This study aimed to produce functional foods using tyrosine ammonia-lyase enzyme (TAL) for tyrosinemia treatment through feeding of female mice as animal model. Materials and Methods: Extracted TAL enzyme was used to treat egg white and mushroom flour to produce functional foods for tyrosinemia treatment. These functional foods were used to examine their effectiveness on food quality by estimation of color characteristics and determination of tyrosine concentrations. Moreover, determination of the levels of tyrosinemia related-genes expression and DNA damage were carried out. Results: This study found that treated egg white and mushroom flour with TAL enzyme were stable in color. Tyrosine reduction percentages in female mice fed Tal-enzyme treated egg white and Tal-enzyme treated mushroom flour were 72.3 and 30.96%, respectively, compared with untreated diets using tandem mass spectrometry. In addition, the expression levels of tyrosine aminotransferase (TAT) and 4-hydroxyphenylpyruvate dioxygenase (HPD) genes were remarkably elevated in mice feeding on TAL-egg white than other groups. Also, the DNA damage rate in mice fed on TAL-egg white showed lowest was decreased significantly compared with other groups. Conclusion: Addition of TAL enzyme reduced tyrosine to egg white and mushroom flour could be utilized and applied as functional food for tyrosinemia treatment regimes.
 
 
 
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